Name: Japanese Strawberry Cake Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 3 h 30 min
Cuisine: Japanese
Ingredients: 80 g (1/3 cup) whole milk; 50 g (3 1/2 tablespoons) unsalted butter; 75 g (1/2 cup + 1/2 tablespoon) cake flour; 4 large egg yolks; 4 large egg whites; 70 g (5 1/2 tablespoons) sugar (caster sugar if available); 2 tablespoons sugar (for soaked strawberries); 3 tablespoons hot water (for syrup); 2 tablespoons cold water (Optional, for syrup); 12 oz to 1 lb (340 g to 450 g) strawberries, divided; 1 1/2 teaspoons sugar (for macerated strawberries); 280 g (10 oz) heavy whipping cream; 2 tablespoons confectioners sugar

There is something truly magical about the delicate flavors and airy texture of this Japanese Strawberry Cake Recipe. As one of my absolute favorite desserts to make and share, this cake boasts a light sponge layered with luscious whipped cream and fresh, juicy strawberries. It is as beautiful as it is delicious, offering a perfect balance of sweetness and freshness that feels like a gentle hug in every bite. If you’ve been curious about creating this iconic treat at home, I promise it’s simpler than it looks and incredibly rewarding.

Ingredients You’ll Need

The image shows six small clear glass bowls and a small white saucepan placed on a round black marble table. The bowls contain four egg yolks, white flour, sugar, and a clear liquid, while the saucepan holds melted butter. There is also an empty white cake pan lined with parchment paper resting on the table. The black marble surface contrasts with the bright yellow color of the egg yolks and butter. photo taken with an iphone --ar 4:5 --v 7

Getting this Japanese Strawberry Cake Recipe just right depends on a handful of simple, wholesome ingredients. Each one plays a crucial role in building the cake’s signature lightness, sweetness, and vibrant color—making every bite melt-in-your-mouth delightful.

Whole milk (80 g / 1/3 cup): Adds moisture and richness to the batter for a tender crumb.
Unsalted butter (50 g / 3 1/2 tablespoons): Provides a silky texture and subtle flavor without overpowering the delicate cake.
Cake flour (75 g / 1/2 cup + 1/2 tablespoon): Creates an ultra-soft crumb by being lighter than regular flour.
Egg yolks (4 large): Bring richness and help bind the batter together with velvety smoothness.
Egg whites (4 large): Whipped to perfection to lift the cake with airy volume.
Sugar (70 g / 5 1/2 tablespoons): Sweetens the meringue, adding stability and gloss.
Strawberries (12 oz to 1 lb / 340 g to 450 g, divided): Provide juicy bursts of freshness and natural sweetness throughout the cake.
Granulated sugar (1 1/2 teaspoons): Macerates the fruit, enhancing flavor and juiciness.
Heavy whipping cream (280 g / 10 oz): Whipped into fluffy clouds of creaminess that complement the sponge.
Confectioners sugar (2 tablespoons): Sweetens the cream softly and helps achieve perfect peaks.
Optional cold water (2 tablespoons): Can be added to syrup for moisture and shiny finish.
Syrup sugar (2 tablespoons) and hot water (3 tablespoons): Brushed on cake layers to keep them moist and flavorful.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Japanese Strawberry Cake Recipe

Step 1: Prepare the Cake Batter

Start by lining an 8-inch round cake pan with parchment paper and preheating your oven to 325°F (160°C). A water bath is essential here—it keeps the cake extra moist and creates that tender crumb Japanese cakes are famous for. Gently melt the butter with whole milk, then sift in cake flour for a lump-free base. Mix in the egg yolks carefully to keep the batter silky smooth.

Step 2: Whip the Egg Whites

This step creates the airy magic. Beat your egg whites until frothy, then gradually add sugar while whipping until the meringue is glossy and holds medium peaks. This beautiful meringue is the secret to the sponge’s light, melt-in-your-mouth texture.

Step 3: Fold Batter and Bake

Fold a quarter of the egg whites into the yolk mixture first, then fold everything together gently—this keeps the batter airy without toughening the cake. Pour into your lined pan, tap it a couple of times to release big air bubbles, and place the cake pan into a water bath. Bake for about 90 minutes until a skewer comes out clean and the cake edges pull away slightly.

Step 4: Cool and Slice

Once baked and cooled, carefully remove the cake from the pan. Mark the top to slice off the browned layer and split the cake evenly in half to create perfect layers. Don’t rush this part; a steady hand ensures your layers stay intact and ready to be filled.

Step 5: Macerate and Prepare Strawberries

Slice fresh strawberries and toss them with sugar to macerate, releasing their natural juices. This step sweetens the fruit and intensifies flavors, making each bite of your cake wonderfully fresh and juicy.

Step 6: Whip the Cream

Whip heavy cream with sifted confectioners sugar until firm peaks form. This whipped cream adds luscious, silky layers that contrast beautifully with the soft cake and fruity strawberries.

Step 7: Assemble the Cake

Brush the cake layers with a simple syrup made from sugar and hot water—and the reserved strawberry juice for an extra fruity punch. Spread dollops of whipped cream, layer on macerated strawberries, and repeat before closing the cake. Finish by smoothing the outside with cream and decorating with whole strawberries for a picture-perfect finish.

How to Serve Japanese Strawberry Cake Recipe

Garnishes

Fresh whole strawberries are a must for that signature look and vibrant pop of red, but feel free to add delicate mint leaves or a light dusting of powdered sugar for extra charm. These little touches make the cake look as stunning as it tastes.

Side Dishes

This cake pairs beautifully with a lightly brewed green tea or even a subtle floral tea like jasmine that won’t overpower the delicate sweetness. For a cozy afternoon, a small scoop of vanilla ice cream or a few extra fresh strawberries on the side makes a lovely companion.

Creative Ways to Present

Turn the Japanese Strawberry Cake into individual servings by layering slices in clear glasses with alternate layers of cream and strawberries for a stunning parfait. Another fun idea is to create mini versions using cupcake molds, topped with tiny strawberry halves for a party-ready treat.

Make Ahead and Storage

Storing Leftovers

Place leftover cake in an airtight container in the refrigerator to keep the cream fresh and the cake moist. It’s best enjoyed within 2 days for maximum flavor and texture, as the whipped cream tends to soften over time.

Freezing

While the sponge component freezes well, the fresh strawberries and whipped cream don’t freeze ideally. If you want to freeze the cake, remove the cream and strawberries first, wrap the sponge layers tightly, and freeze separately. Thaw at room temperature before reassembling with fresh ingredients.

Reheating

This cake is best enjoyed chilled or at room temperature—reheating is not recommended as it can damage the delicate texture and cream. Simply take it out of the fridge about an hour before serving to allow the cake and cream to soften slightly for the perfect mouthfeel.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this Japanese Strawberry Cake Recipe as they provide the best texture and flavor. Frozen strawberries contain extra moisture that can make the cake soggy, so it’s better to stick with fresh when possible.

Is there a substitute for cake flour?

You can make a substitute by combining all-purpose flour with cornstarch to lighten it, but cake flour is the best for achieving the light, tender crumb that this recipe requires.

Can I stabilize the whipped cream for longer-lasting decoration?

Yes, you can add a small amount of gelatin or use a cream stabilizer to help maintain the whipped cream’s structure if you need the cake to last longer before serving.

What is the purpose of the water bath in baking this cake?

The water bath keeps the oven environment moist and provides gentle, even heat that prevents the cake from drying out or cracking, giving you that signature soft and delicate texture.

Can I make the cake gluten-free?

While the traditional Japanese Strawberry Cake Recipe calls for cake flour, you can experiment with gluten-free cake flour blends, but results may vary. It’s best to use a blend designed specifically for cakes to maintain texture.

Final Thoughts

If you crave a dessert that feels as light as a cloud but packed with fresh, fruity flavor, I encourage you to try this Japanese Strawberry Cake Recipe. Baking it is a rewarding experience, and sharing each bite brings a little bit of Japan’s sweet magic right into your home. Happy baking!